To create a universe filled with everyday magic, we use a small jar of cookies… We use cookies to give you a positive experience of the website and for statistical purposes. Read more about our Cookie use.Flavours of Japan – Japanese rice With most supermarkets in the UK stretching little beyond long and short grain rice, it is astounding to think that there are almost 40,000 different varieties around the world. Explore the types of japonica rice most popular in Japanese cooking and learn more about the characteristics of these grains. Oryza sativa – what we know as the rice plant – can be divided into two major subspecies, japonica and indica. The latter, used widely in cooking across southern Asia and parts of China, is characterised by long, flat grains which fluff up when cooked. By contrast japonica rice, cultivated predominantly in Japan and Korea, has a much shorter, rounder grain and a glutinous texture which makes it perfect for picking up with chopsticks and moulding into sushi.

In Japan japonica rice is further categorised as uruchimai (ordinary rice) and mochigome (glutinous rice). how to roll sushi kitUruchimai is recognisable for its short to medium translucent grains and has a number of uses including sushi and sake, while the short, round, opaque grains of mochigome are usually used in desserts or soaked and ground into a paste to make mochi, the chewy rice cakes famed for causing on average one hundred choking injuries a year in Tokyo alone. sushi chef play free onlineRice is intensively cultivated in Japan despite the relatively small area of agricultural land, and imports are strictly regulated and subject to steep levies by the Japanese government to protect the domestic rice industry. sushi delivery dubai motor city

The cost of domestically grown rice is also, on average, relatively high but this premium is widely accepted both as a reflection of its quality (compared to imported rice) and due to the importance of rice in Japanese culture as a whole. sushi online alicanteAlthough consumption has fallen by around 20% in as many years, rice still forms a staple part of the Japanese diet and the country is among the top ten rice producers in the world. cheap sushi order londonThe Niigata Prefecture, known by many as the rice capital of Japan, is famed for the quality of its output, particularly Uonuma which produces high quality Koshihikari rice.how to make healthy sushi rice Japonica rice is grown all over the world, fuelled in part by the widespread popularity of Japanese cuisine. buy sushi case

California is one of the largest growers of japonica rice outside of Japan, with Italy and Spain following close behind. Such is the importance of high quality rice in Japanese cooking that there are a number of Japanese distribution companies, the largest being the Japan Food Corporation International (JFC), who supervise the production of rice and provide training in traditional Japanese growing methods to foreign farmers. Specialist supermarkets outside of Japan will often stock a mixture of domestic Japanese rice and cheaper American or European varieties to cater to all tastes and budgets. Three of the biggest selling varieties of rice in Japan are Sasanishiki, Akitakomachi and, perhaps most popular of all, Koshihikari which accounts for almost 40% of domestic rice production. The latter, short to medium grain with a sticky consistency and sweet, nutty flavour, is grown all over Japan (with its taste supposedly varying from region to region) as well as parts of Australia and America.

Akitakomachi is also a popular choice for sushi and onigiri, with short, plump, sticky grains which retain their shape easily when moulded.Medium-grain Calrose rice (and the similar Nishiki variety) is most common in California, while the plump Yume-Nishiki variety is regarded as the best of the European japonica rice offerings and is cultivated in Northern Italy. Arborio, one of the most famous varieties of rice grown in Italy, is a form of japonica rice and could at a push serve as Japanese rice – although this is not recommended by most Japanese chefs! Want our most popular features delivered to your inbox? Sign up to our newsletter now and we'll send you a hand-picked round-up of the best features and recipes from across Great British Chefs each week. Your information will only be used in accordance with our privacy policy. We'll only contact you around once per week with our best features and seasonal recipes. You can unsubscribe at any time.Japanese encephalitis is a type of viral brain infection that's spread through mosquito bites.

It's most common in rural areas throughout South East Asia, the Pacific islands and the Far East, but is very rare in travellers. The virus is found in pigs and birds, and is passed to mosquitoes when they bite infected animals. It's more common in rural areas where there are pig farms and rice fields. It can't be spread from person to person. There's currently no cure for Japanese encephalitis. Treatment involves supporting the functions of the body as it tries to fight off the infection. This usually requires the person being admitted to hospital, so they can be given fluids, oxygen and medication to treat any symptoms. Most people infected by the Japanese encephalitis virus have either no symptoms, or mild, short-lived symptoms, which are often mistaken for flu. However, around 1 in every 250 people who become infected with Japanese encephalitis develop more severe symptoms, as the infection spreads to the brain. This usually happens 5-15 days after infection and symptoms can include:

Up to one in every three people who develop these more serious symptoms will die as a result of the infection. In those who survive, these symptoms tend to slowly improve. However, it can take several months to make a full recovery and up to half of those who do survive are left with permanent brain damage. This can lead to long-term problems such as tremors and muscle twitches, personality changes, muscle weakness, learning difficulties and paralysis in one or more limbs. You should seek immediate medical advice if you have any of the symptoms of Japanese encephalitis and have recently visited, or are still in, an area where the infection is found. GOV.UK has information about who to contact when you need immediate medical help abroad. If you're already back in the UK, see your GP. Your GP or the healthcare professional treating you will ask about your symptoms, where you've been travelling, what you did on your trip and what vaccinations you've had. If necessary, they may carry out a blood test to see if you have an infection.

It's very rare for travellers visiting risk areas to be affected by Japanese encephalitis. It's estimated that less than one in a million travellers develop Japanese encephalitis in any given year. There hasn't been a reported case in a traveller returning to the UK for more than 10 years. The people most at risk are those who live and work in rural areas where the condition is widespread. Around 75% of cases involve children under the age of 15. Find out more about the causes of Japanese encephalitis and the countries and activities which have a higher risk of catching the disease. The World Health Organization (WHO) estimates there are around 68,000 cases of Japanese encephalitis worldwide each year. The best way to prevent Japanese encephalitis is to be vaccinated against the infection before you visit a part of the world where there's a risk of catching it. The risk is greater if you're planning to visit rural areas or go hiking or camping. The vaccine, which is usually only available privately, gives protection against Japanese encephalitis in more than 9 out of 10 people who receive it.